Slice onions by hand or with a Mandolin cover with salt and toss to mix. Set aside.

Crush red peppercorns and roast in large pot with fennel and coriander to release oils. Add remaining ingredients and bring to a boil.

Reduce heat to medium and cook for 30 minutes or until liquid is reduced by half. As sauce thickens stir frequently to prevent sticking. Pack red onions into prepared jars. Release air bubbles by insert a chopstick into jars, pour liquid over onions leaving 1 inch head space. Cover with lids and bands and process in water bath for 15 minutes. Remove jars and place on clean towel to cool.

Sandwich

1/2 pound bacon cooked

4 crusty rolls

1-2 large head lettuce leaf

1 thinly sliced apple

1 thinly sliced tomato

1 tablespoon mayonnaise

3 tablespoons Red Onion Jam

Slice rolls in half and toast with butter or olive oil, spread mayonnaise onto one half of roll and layer apple, lettuce and bacon. Top sandwich with Red onion jam. Enjoy with a glass of Conifer Red wine and a special friend!

If you’re checking out this recipe and want to try it at home I suggest adding about another 25-30 minutes processing time for the onions to cook down and become more caramelized. The original recipe has very good flavor but I think the extra cooking time will accentuate the flavors.

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About Me

Welcome friends and family. At Home with Rebecka is my cooking blog dedicated to recipes and stories about some of life's most precious moments ...cooking the foods we love to eat!

I've been food blogging for over five years and have amassed hundreds of recipes in that time. Many of the recipes are treasured family favorites as well as, newly developed and competition recipes; a culinary journey of comfort and style.

I've grown to love food photography, recently branching out into other areas of the photography world.

Sadly, I've spent the past two years battling the blogger blues. Pushing myself to create and post a new recipe, once a week has been a struggle. I hope to get past the beast and continue my blogging journey with vigor. Fortunately, my love of fine food and the art and joy of sharing it with friends and family, has fueled the flame that keeps me blogging.

I'm married to a Southern boy who was born in Texas. Blake and I have been married for over fourteen years, we have five children and three grandchildren. Blake loves his family and takes very good care of us unfortunately, his favorite condiment is ketchup. Trying new recipes is not an easy task with my picky eater thus, my outlet for my gourmet cravings is my blog.

I love singing opera and have performed in over eighteen professional productions in my lifetime. Check out "My Opera Journey" at athomewithrebecka.com